7/3/2022 0 Comments
Breakfast Egg Muffins
Simple name, but these are full of flavour and super satisfying!
This recipe is a variation of a recipe that I found through Sarah Kleiner, the host of the Carnivore Yogi Podcast. Here’s a link to her original recipe.
Great for when you're in a hurry, just make a batch (or two, or three!) ahead of time, freeze and then re-heat when you're ready!
They are super versatile and can be modified to suit your preferences.
My favourites include broccoli, feta & chicken, ham & cheddar or bacon and tomato.
Sometimes I like them plain to use as a bun for a slider.
This recipe just uses the egg yolks, so they turn out light and fluffy! (Make sure to save the egg whites for other recipes)
*Optional (Fresh) tomato, green onion, berries etc.
Preheat oven to 350.
Add all ingredients to a bowl. Mix well. Pour into greased muffin tins.
Bake for 12 minutes, or until inserted toothpick comes out clean.
Makes approximately 4 muffins.
Leave a Reply.
All Anti-inflammatory Beverage Bone Health Cabbage Chicken Dinner Ferments Fish Immune Support Keto Friendly Low Carb Low-carb Lunch Lymphatic Support Protein Side Dish Turmeric
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies